Foods contain different types of sugars your body converts into glucose, a simple sugar molecule which is the major source of energy for your cells and brain. Your body digests and metabolizes each type of sugar from foods differently. Some sugars occur naturally in foods, while others are manufactured or added to foods.
Lactose
Lactose, also called milk sugar, is a disaccharide composed of one molecule of D-glucose and one molecule of D-galactose. Lactose gives milk a sweet flavor and the higher the lactose concentration, the sweeter it may taste. However, bacteria can cause lactose to ferment and make the milk taste sour. Your body digests lactose with an enzyme called lactase, which splits the disaccharide into two separate sugar molecules. If you have insufficient production of lactase, you make have lactose intolerance and can suffer from gas, diarrhea, nausea, abdominal cramps, bloating and other gastrointestinal symptoms.
Fructose
Fructose is the natural sugar molecule in fruit, honey and maple syrup. Your liver may convert fructose into glucose and use it for energy or store it within a large molecule called glycogen for later use. If you have difficulty digesting fructose, you may have one of two conditions called fructose malabsorption and hereditary fructose intolerance, which your doctor can diagnose with tests. Fructose malabsorption is a condition characterized by difficulty digesting fructose, and symptoms include abdominal pain, bloating, gas and diarrhea. Hereditary fructose intolerance is a rare genetic disorder characterized by a missing enzyme to digest fructose. If the condition is left untreated, it can cause liver and kidney damage.
Sucrose
Sucrose, also called table sugar, is a disaccharide made of glucose and fructose. Sucrose is found naturally in high concentrations in sugar cane and sugar beets. Food manufacturers separate the sugar from the plant through processing and make it ready to use for food preparation. Your body digests sucrose using enzymes that split the compound into two separate molecules of glucose and fructose. Consuming sucrose may adversely impact the quality of your diet and health. Research published in "Pediatrics" in 2008 discovered that long-term low sucrose intake among children ages 13 months to 9 years is associated with consumption of more grains, vegetables, dairy products, protein, healthy fat, niacin, vitamin E, calcium, iron, zinc and dietary fiber than children with high sucrose intake. The research also reports that increasing intake of sucrose is associated with increasing body weight and body mass index, a measurement doctors use to determine if you are overweight or obese.
High-Fructose Corn Syrup
High-fructose corn syrup is a mixture of glucose and fructose that manufacturers use to sweeten foods and beverages. Consuming high-fructose corn syrup may increase abdominal fat production and weight gain, according to research published in "Pharmacology, Biochemistry and Behavior" in 2010. Read the labels of food products to determine the ingredients, including sweeteners.
References
- MedlinePlus; Glucose Test -- Blood; May 23, 2010
- MayoClinic.com; Lactose Intolerance; Feb. 16, 2010
- MayoClinic.com; Fructose Intolerance: Which Foods Should I Avoid?; Katherine Zeratsky; Apr. 1, 2009
- "Pediatrics"; High Sucrose Intake Is Associated With Poor Quality of Diet and Growth Between 13 Months and 9 Years of Age: The Special Turku Coronary Risk Factor Intervention Project; Soile Ruottinen, et al.; June 2008
- "Pharmacology, Biochemistry and Behavior"; High-Fructose Corn Syrup Causes Characteristics of Obesity in Rats: Increased Body Weight, Body Fat and Triglyceride Levels; Miriam Bocarsly, et al.; November 2010
Member Comments